dr. mark hyman’s slow-cooked lamb with minty millet
TRANSCRIPT
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Dr.MarkHyman’sSlow-CookedLambwithMintyMilletServes6Ingredients:Lamb:• 2poundsgrass-fedbone-inlambshoulder• 1½teaspoonsseasalt• ½teaspoonfreshlygroundblackpepper• 1tablespoonavocadooil• 2teaspoonsgroundcumin• 1teaspoongroundcoriander• ½teaspoongroundginger• ½teaspoongroundturmeric• ½teaspoononionpowder• ¼teaspoongroundcinnamon• 1largewhiteonion,chopped(about2cups)• 1(13.5ounce)candicedtomatoes
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• 1tablespoonplus1teaspoonpressedgarlic• 1tablespoonlemonjuice• 2mediumzucchinis,cutinto¼inchhalf-moons(about4cups)
Millet:• ¾cuppinenuts• ¾cupmillet• 1½cupsfilteredwater• ¾cupfinelychoppedfreshmint• 3teaspoonslemonzest• 1tablespoonplus1teaspoonlemonjuice• 2teaspoonsavocadooil• 1teaspoonseasalt
Directions:FortheLamb:1. Preheattheovento300F.
2. Seasonthelambwithsaltandpepper.
3. Heattheavocadooilinalargecast-ironskilletovermediumheatuntil
shimmering.
4. Lightlyseareachsideofthelamb,about3minutesperside,untilbrowned.
5. TransferthelambtoaDutchoven.
6. Addallthespicesalongwiththeonion,tomatoes,garlic,andlemonjuice.Stirwell,cover,andbakeintheovenfor3hours.
7. Addthezucchiniandcookforanother30minutes.Themeatshouldbefallingoffthebone.*alternately,youcancookthelamb,spices,onions,tomatoes,garlic,andlemonjuiceinaslowcookeronlowfor5hours.Thenaddzucchiniandcookforanother30-60minutes.
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Meanwhile,ToasttheNutsfortheMillet:1. Toastthepinenutsinamediumsautépanovermedium-highheat,
continuouslystirringandshaking,untilfragrantandgolden,about3minutes.
2. Removefromheatandsetaside.
3. Whenthelambhasabout35minutesleft,combinethemilletandwaterinalargepotandbringittoboilovermedium-highheat.
4. Coverandreducetheheattoaslowaspossible,andsimmerfor20minutes,untilthewaterisabsorbed.
5. Inabowl,combine½cupofthepinenuts,cauliflower,½cupofthemint,1teaspoonoflemonzest,lemonjuice,avocadooil,andsalt.
6. Immediatelystirthecauliflowermixtureintothemilletinthepotandremovethepotfromtheheat.Setaside,covered,sothewarmmilletcansteamthecauliflower.
7. Toserve,usetwoforkstopullthelamboffthebone.
8. Dividethemilletmixtureamongsixbowlsandtopevenlywithshreddedlambandstewedvegetables.
9. Usetheremaining¼cupmint,¼cuppinenuts,and2teaspoonslemonzesttogarnishbowlsevenly.
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Campbell's15-MinuteChicken&RiceDinnerIngredients:
• 11/4poundsskinless,bonelesschickenbreasthalves• 1tablespoonvegetableoil• 1can(101/2ounces)Campbell’s®CondensedCreamofChickenSouporCampbell's®Condensed98%FatFreeCreamofChickenSoup
• 11/2cupsofwater• 1/4teaspoonpaprika• 1/4teaspoongroundblackpepper• 2cupsuncookedinstantwhiterice• 2cupsfreshorfrozenbroccoliflorets
Directions:Step1Seasonthechickenasdesired.Heattheoilina12-inchskilletovermedium-highheat.Addthechickenandcookfor10minutesoruntilwellbrownedonbothsides.Removethechickenfromtheskillet.
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Step2Stirthesoup,water,paprikaandblackpepperintheskilletandheattoaboil.Stirinthericeandbroccoli.Reducetheheattolow.Returnthechickentotheskillet.Sprinklethechickenwithadditionalpaprika.Coverandcookfor5minutesoruntilthechickeniscookedthrough.Seasontotaste.RecipeTips
• RecipeNote:Foracreamierdish,decreasethericeto11/2cups.
• EasySubstitution:ThisrecipeisalsodelicioususingCampbell's®CondensedCreamofMushroomSoupinsteadoftheCreamofChicken.
• IngredientNote:Campbell’sdeveloprecipesusinga4-to5-ounceskinless,bonelesschickenbreasthalfperserving.However,therearearangeofsizesavailablein-store,fromthebutchercountertothemeatcaseandthefreezersection.Usewhicheveryouprefer-justfollowtherecipeaswrittenaboveforthebestresult.Ifyou'reusinglargerchickenbreasts,theymayrequirealittlelongercookingtime.
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AliManno-SnowballCookiesRecipebyDanKohlerYIELD:45CookiesIngredients:
• 2cupsall-purposeflour• 1½cupstoastedpecans(5oz.)• 1cupbutter,cold,cubed• ¾cuppowderedsugar(3oz.)1teaspoonorangezest• 1teaspoonvanilla• ½tspkoshersalt• ¾cuppowderedsugar,forcoatingthecookies• miniaturetrees,deer,etc.Fordecorationinjarwithribbon
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Directions:1. Heatovento350˚.
2. Combineflour,toastednuts,coldbutter,powderedsugar,zest,vanilla,
andsaltinafoodprocessor.Pulseuntilastiffdoughforms.
3. Rollorscoopdoughinto1-inchballs(~½ouncepercookie).Tossdoughballsinpowderedsugaruntilcoated.
4. Setcoatedcookiesonparchment-linedbakingsheetandbakeuntilpuffedandfirm,about17-19minutes.
5. Whilethecookiesarestillwarm,siftextrapowderedsugarontop.
6. Storeatroomtemperatureinanairtightcontainerforupto10days
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Campbell'sTomatoSoup&GrilledCheeseSandwichIngredients:
• 2cans(103/4ounceseach)Campbell’s®CondensedTomatoSoup• 22/3cupswater• 8teaspoonsbutter,softened• 8slicesPepperidgeFarm®WhiteCalciumEnrichedSlicedSandwichBread
• 8slicesprocessedAmericancheesefoodproductDirections:Step1Heatthesoupandwaterina2-quartsaucepanovermediumheatuntilthemixtureishotandbubbling,stirringoccasionally.
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Step2Spreadthebutteronthebreadslices.Step3Place4breadslices,butter-sidedown,intoa12-inchskillet.Topwiththecheeseslicesandremainingbreadslices,butter-sideup.Cookovermediumheatuntilthesandwichesarelightlybrownedonbothsidesandthecheeseismelted.RecipeTips
• ServingSuggestion:Servewithfreshfruitsalad(strawberries,watermelon,cantaloupeandpineapple).Fordessertservestore-boughtmini-brownies.
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FrenchBistroPorkTenderloinwithGreenPeppercornSauceRecipecourtesyTheodoreLeaf--Theodoreleaf.Com
Ingredients:
• 2tablespoonsvegetableoil• Koshersalt• 2poundsporktenderloin• 2shallots,minced• 1tablespoonunsaltedbutter• 3tablespoonsgreenpeppercorns• 2cupsbeefstock• 1cupheavycream
Directions:
1. Preheattheovento400.°
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2. Pattheporktenderloinsdry,andseasononallsideswithkoshersalt.
3. Heat2tablespoonsoilinalargefryingpan(oven-proof)overmedium-highheat.
4. Seartheporktenderloinsonallsidesuntilgoldenbrown.
5. Placethefryingpanintheovenandroastthetenderloinsfor10to15minutesoruntilthemeatregisters140degreesatthethickestpart.
6. Transferthetenderloinstoaplatterandcovertightlywithaluminumfoil.
7. Allowtorestfor10minutes.Whiletheporkrestsmeltthebutterinthesamepanandsoftentheshallotsandpeppercornsfor1-2minutes.
8. Addthebeefstockandheavycreamandreduceuntilthesaucethickensenoughtocoatthebackofaspoon.
9. Pourinanyjuicesthatcollectedontheplatter.
10. Tasteandaddsaltifneeded.Cutthetenderloinsandpourthesaucerightdownthecenterandserve.
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18Must-TryToppingsforCampbell'sTomatoSoupCrunchyGobeyondtraditionaloystercrackersbytoppingyoursoupwithanyoftheseflavorfulcrunchytoppings.Snyder’sofHanover®PretzelsPepperidgeFarm®Goldfish®CrackersPumpkinSeedsCroutonsTortillaStripsCreamyCreamyandsubtle—thesetoppingsaddjusttherightamountofcoolnesstoapiping-hotbowlofsoup.CheeseAvocadoSourCream
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AddedKickKickupthosetastebudsonabriskdaywithhotbowlofsoupandthesezestyideas!Pace®SalsaJalapeñosPlusUpProteinDoesitfeellikeyou’rerunningonempty?Loadupyoursoupwithgreat-tastingproteinandsatisfythathunger!ChickenChickpeasBaconBitesGetFreshFreshandfabulous—don’tbeafraidtoaddalittlesprinkleofgreentothesoupbowl.GreenOnionsHeartyCansoupreallybehearty?Absolutely!Theseideasaddsatisfyingtexturetosmoothtomatosoup.QuinoaMacaroniClassicNotomatosouplistwouldbecompletewithouttheultimatedunkablesandwich—grilledcheese.
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MariaProvenzano’sNaughtyandNiceTreatsLumpofCoalTreatsIngredients:• 4tablespoonsunsaltedbutter• 110ozbagminimarshmallows(orabout4cups)• 5cupsriceKrispiescereal• 1/2teaspoonvanillaextract• Pinchofsalt• 24ouncessemi-sweetchocolatechips• About1-2cupscrushedchocolatewafercookies(Oreocookiescanbe
usedaswellifthefrostingisremoved)• 2tablespoonsdarkDutchprocessedcocoapowder;optional
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Directions:1. Inlargesaucepanmeltbutteroverlowheat.2. Addmarshmallowsandstiruntilalmostcompletelymelted.3. Removefromheatandaddthevanillaandsalt.4. Stirinthericecerealandmixuntilwellcoated.5. Lineabakingsheetwithparchmentpaper6. Whilethemixtureisstillwarm,scoopoutasmallhandfulandcreatean
irregularshapetomakeitlooklikecoal.7. Meltthechocolateoveradoubleboiler.8. Oncemelted,dipeachofthericecerealroundsintothechocolateanduse
aforktorollarounduntilcompletelycoatedandplaceitbackontotheparchmentpapertocool.
9. Repeatwithallofthelittlemoundsofcereal.10. Placethechocolatecookiesinafoodprocessorandprocessuntiltheyare
finelyground.11. Placethecrumbsintoaseparatebowlandrollthecooledchocolate
coveredcerealintotheOreomixture.12. Tocreateadarkerandmore“powder-y”look,addacoupletablespoons
ofdarkDutch-processedcocoapowder.13. Placeonacleansheetofparchmentpaperandrepeatwiththerest.PresentTreatsIngredients:
• 4tablespoonsunsaltedbutter
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• 110ozbagminimarshmallows(orabout4cups)• 5cupsriceKrispiescereal• 1/2teaspoonvanillaextract• Pinchofsalt• 24ouncescandymeltinredandgreen• Yellowfrostinginpipingbag
Directions:7. Inlargesaucepanmeltbutteroverlowheat.
8. Addmarshmallowsandstiruntilalmostcompletelymelted.
9. Removefromheatandaddthevanillaandsalt.
10. Stirinthericecerealandmixuntilwellcoated.
11. Lineabakingsheetwithparchmentpaper.
12. Whilethemixtureisstillwarm,pressitintoagreased8x8bakingdish.
13. Allowtreatstocooltoroomtemperature,thensliceintosquares.
14. Meltthecandymeltinmicrowave.
15. Placesquaresofcerealtreatonwirerackoversheettray.Pourcandy
meltoversquarestocompletelycoat.
16. Allowcandymelttocompletelyset(placeinfridgetospeedupthisprocess).
17. Pipebowandribbonontopof“presents”withyellowfrostinginpipingbag.
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Campbell'sSwedishMeatballsIngredients:
• 1-poundgroundturkeyorgroundbeef• 1egg• 1/2cupplainpanko(Japanese-stylebreadcrumbs)• 1smallonion,minced(about1/4cup)• 1/2teaspoonkoshersalt• 1/8teaspoongroundnutmeg• 2tablespoonsvegetableoil• 3/4cupSwanson®50%LessSodiumBeefBroth• 1can(101/2ounces)Campbell’s®CondensedCreamofMushroomSoup
• 2tablespoonssourcream• 4cupshotcookedeggnoodles(fromabout8ouncesdry)• 1tablespoonchoppedfreshparsley
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Directions:Step1Thoroughlymixtheturkey,egg,breadcrumbs,onion,saltandnutmeginalargebowl.Shapetheturkeymixturefirmlyintoabout20meatballs.Step2Heattheoilina12-inchnonstickskilletovermedium-highheat.Addthemeatballsandcookuntilwellbrownedonallsides(makesuretheskilletandoilarehotbeforeaddingthemeatballstopreventsticking).Pouroffanyfat.Step3Addthebrothtotheskilletandheattoaboil,stirringtoscrapeupthebrownedbitsfromthebottomoftheskillet.Stirinthesoupandsourcream.Reducetheheattolow.Coverandcookfor5minutesoruntilthemeatballsarecookedthrough.Servethemeatballsandsauceoverthenoodles.Sprinklewiththeparsley.
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ButternutBisquewithAppleCroutonsRecipecourtesyKellyMinter--fromhernewcookbook,“APlaceattheTable.”SERVES:6–8PREPTIME:20minsCOOKTIME:40minsIngredients:Soup:• 3slicesbacon,cookedand• Crumbled(reservethefat)• 1cuponion,chopped• 1clovegarlic,minced• 6cupsbutternutsquash,• Peeledandcubed
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• 2apples,peeledandcubed• 4cupschickenbroth• Saltandpepper,totaste• 1⁄2cupheavycream
Croutons:
• 10slicesFrenchbread• 1⁄4cupapplebutter• 3tablespoonssugar• 3⁄4teaspooncinnamon
Directions:1. Inasouppot,addthebaconfatandonion.Sautéfor2minutes,thenadd
garlic,squash,apples,andchickenbroth.Saltandpepper,totaste.Simmer,covered,untilsquashisverytender.
2. Removefromheatandpureesoupinblender(oruseimmersionblender).
Thentransferbacktothesouppotandaddmorechickenbrothifneeded.Justbeforeserving,stirinthebaconandheavycream.
3. Tomakecroutons:preheatovento350degrees.4. Cutthebreadintocroutonshape.Tosscroutonswiththeapplebutterand
sprinklewithsugarandcinnamon.Placeonabakingsheetandbakefor10minutes.
5. Shakethebakingsheet,turningthecroutonsaround,andbakefor
another10minutes.6. Removefromovenandaddcroutonstosoupbowls.
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Campbell'sBaconHashBrownCasseroleIngredients:
• 6slicesbacon,chopped• 1mediumonion,chopped(about1/2cup)• 1can(101/2ounces)Campbell’s®CondensedCreamofMushroomSouporCampbell's®Condensed98%FatFreeCreamofMushroomSoup
• 3/4cupsourcream• 6tablespoonsbutter,melted• 6cupsfrozenshreddedhashbrownpotatoesthawed(about22ounces)• 3cupsbroccoliflorets• 1/3cupslicedgreenonion• 11/2cupsshreddedCheddarcheese(about6ounces)• 1/3cuppanko(Japanesebreadcrumbs)
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Directions:Step1Heattheovento350°F.Whiletheovenisheating,cookthebaconandonionina10-inchskilletovermediumheatuntilthebaconiscrisp,stirringoccasionally.Spoonoffanyfat.Step2Stirthebaconmixture,soup,sourcream,4tablespoonsbutter,potatoes,broccoli,greenonionandcheeseinalargebowl.Seasonthemixture,ifdesired.Stirthepankoandremainingbutterinasmallbowl.Spoonthepotatomixtureintoalightlygreased9x9x2-inchbakingdish.Sprinklewiththepankomixture.Step3Bakefor45minutesoruntilthemixtureishotandthepankomixtureisgoldenbrown
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AnneByrn’sSkilletChickenPotPieSERVINGS:6-8PREPTIME:40minsCOOKTIME:32to38minsIngredients:
• 3(9-inch)piecrustrounds,freshorfrozen(YoucandoubletheFoodProcessorPieCrustrecipe,recipefollowsbelow)
• 4tablespoonsunsaltedbutter• 3cupschoppedfreshorfrozenvegetables(seeNote)• 4cupsshreddedcookedchicken• 6tablespoonsall-purposeflour• Saltandfreshlygroundblackpepper• 5cupsreduced-sodiumchickenbroth• 1largeegg,beatenslightly
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Directions:1. Preheattheovento450degreesF.2. Placetwopastryroundsina12-inchskillet,overlappingthecrustsonthe
bottomoftheskillet.Pressthecrustsacrossthebottomandupthesidesoftheskillet.Letanyexcesspastryhangoverthetopedge.Prickthebottomofthecrustafewtimeswithafork.Coverthecrustwithasquareofparchmentpaper,thentopwithpieweightsor1cupdriedbeans.Bakethepastryuntilitisverylightlybrowned,6to7minutes.Carefullyremovetheparchmentpaperandpieweightsandsettheskilletaside.Reducetheoventemperatureto350degreesF.
3. Whilethecrustbakes,meltthebutterinasecondlargeskilletover
mediumheat.Addthevegetablesandcook,stirring,for1minute.Addthechickenandcook,stirring,for1minutemore.Sprinkletheflouroverthevegetablesandchicken,thenseasonwithsaltandpepper.Cook,stirring,untiltheflourisincorporated,about1minutelonger.Addthebrothtotheskillet,increasetheheattomedium-high,andcook,stirringconstantly,untilthemixturethickensslightly,1to2minutes.Pourthechickenmixtureintothebakedcrust.
4. Cuttheremainingpastryroundinto1-inchstrips.Layouthalfofthe
stripshorizontallyoverthechickenmixtureandlatticetheremainingstripsverticallytomakeabasket-weavepattern.Foldtheoverhangingprebakededgesbackontothestripstosealthetopandbottomcrusts.Crimpthecrustwithyourfingersandstamptheedgeswiththetinesofafork.Brushthetopwiththebeatenegg.
5. Bakethepieuntilthecrustisgoldenbrownandthejuicesarebubbling,
25to30minutes.Ifthepieseemsdonebutthetopisnotbrown,runthepieunderthebroilerbriefly.Letrestfor10minutes,thenserve.
NOTE:Usepeas,carrots,greenbeans,asparagustips,mushrooms,leeks,andsquash.Cutthelargerveggiesintosmallerpiecessoeverythingcooksevenly.
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FoodProcessorPieCrustMakesenoughdoughtofilla12-inchskillet.PREP:10minsCHILL:2hoursThiscrustiseasytoprepareinthefoodprocessor,andyoucantransferthedoughrighttotheskilletorchillitforlateruse.Themixofbutterandshorteningmakesforjusttherightflakiness.Besuretomeasureandfreezethebutterandshorteninguntilfirm,about30minutes.Fortheicewater,fillameasuringcupwithwaterandice,andthenmeasureouttheneededtablespoons.Ingredients:
• 1½cupsunbleachedall-purposeflour• ¼teaspoonsalt• ¼teaspoonsugar• 4tablespoonsunsaltedbutter,frozenandcutinto½inchpieces• 4tablespoonsvegetableshortening,frozenandcutinto½inchpieces• 3to4tablespoonsicewater
Directions:1. Combinetheflour,salt,andsugarinafoodprocessorfittedwithasteel
blade.Pulse2or3times,untilcombined.Scatterthefrozenbutterandshorteningpiecesaroundthebowloftheprocessor.Withyourfingers,tossthebutterandshorteningwiththeflourmixturesoitdoesn’tsticktogether,carefullyavoidingthebladesoftheprocessor.Pulse20to25times,untilbigpea-sizecrumbsform.
2. Addtheicewaterandprocessuntilthemixturecomestogetherintoa
ball,about10seconds.Useimmediatelyortransferthedoughtoasheetofwaxpaperandflattenitintoa6-inchdisk.Wrapitupinthepaperandrefrigerateforatleast2hours(seeNote).
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NOTE:Ifyouprepthecrustandplaceitimmediatelyintheskillet,thedoughwillbesoft,soyoucangentlypressitintotheskillet.Butifyouchillthedough,youwillneedtogentlyrollitouttoa14-inchcircleonaflouredsurface.Carefullydrapethecircleofdoughintheskillet,thendecorativelycrimptheedgessothatthetopofthedoughisslightlybelowthetopoftheskillet.
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Campbell'sClassicGreenBeanCasseroleIngredients:
• 1can(101/2ounces)Campbell’s®CondensedCreamofMushroomSoup
• 1/2cupmilk• 1teaspoonsoysauce• 1dashblackpepper• 4cupscookedcutgreenbeans• 11/3cupsFrench's®FrenchFriedOnions
Directions:Step1Stirthesoup,milk,soysauce,blackpepper,beansand2/3cuponionsina11/2-quartcasserole.
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Step2Bakeat350°F.for25minutesoruntilthebeanmixtureishotandbubbling.Stirthebeanmixture.Sprinklewiththeremainingonions.Step3Bakefor5minutesoruntiltheonionsaregoldenbrown.RecipeTips
• Forthecookedgreenbeans:Use2cans(14.5ounceseach)greenbeans,drained,about11/2poundsfreshgreenbeansor16to20ouncesfrozengreenbeans,thawed,forthisrecipe.
• ForGoldenGreenBeanCasserole:SubstituteCampbell's®CondensedGoldenMushroomSoupfortheCreamofMushroomSoup.Omitthesoysauce.Stirin1/4cupchoppedredpepperwiththegreenbeans.
• ForBroccoliCasserole:Substitute4cupscookedbroccolifloretsforthegreenbeans.
• ForCheeseLovers:Stirin1/2cupshreddedCheddarcheesewiththesoup.Omitthesoysauce.Sprinklewithanadditional1/4cupCheddarcheesewhenaddingtheremainingonions.
• Toaddafestivetouch:Stirin1/4cupchoppedredpepperwiththesoup.
• Toaddcrunch:Add1/4cuptoastedslicedalmondstotheoniontopping.
• Forbaconlovers:Add2slicesbacon,cookedandcrumbled,tothebeanmixture.
• ChefTip:TrythisItalianversionwithpancettaandrosemary!Cook4ouncespancetta,diced,inaskilletovermediumheatuntilalmostcrisp.Add1/4cupchoppedonionand1/2teaspoonmincedfreshrosemaryleavestotheskilletandcookuntilonionistender.AddthepancettamixturetothesoupmixtureinStep1.InStep2,sprinkletheremainingFrenchfriedonionswith1tablespoongratedPecorinoRomanocheese,thenbakeasdirectedinStep3.
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MelissaHalas’sMiniBananaWalnutOatWaffleswithBerriesIngredients:• 2cupsoatflour• 4tsp.Bakingpowder• ¼tsp.Salt• 2eggs• 3bananas,mashed(freshordefrostafrozenbanana)• 1¾cupsmilkofyourchoice• ¼cupcanolaoil• 1tsp.Vanillaextract• Crushedorwholewalnuts(mixinbatteroruseastoppings–Iuse¼
cup)• Berriesfortop(blueberries,raspberries–andfrozenfruit–
mango/cherries• Maplesyrup(pourinasmalldishanddipyourpancake)
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• Optional:⅓tsp.CinnamonDirections:1. Mixalldryingredientsinabowl.
2. Mixallwetingredientsinaseparatebowl.
3. Mixbananaintowetingredients.
4. Pourwetingredientsintodryingredientsandwhiskuntilbubbly.
5. Lightlyoilskilletifnotusinganon-stickvariety,andheatskilleton
medium-highheat.
6. Spoonbatterintoawafflemaker(recipemadefora4-waffleiron,eachwafflemeasuring4”x4¾”).
7. Continuetocookuntilbothsidesaregoldenbrownandcookedthrough,
thenenjoy!Makes6-8RegularSizeWafflesRaspberryMapleSyrupIngredients:• 1½cupfrozenraspberries• ¾cupmaplesyrup
Directions
• Warmfrozenraspberriesinmicrowaveforaminute,oruntilsoft.• Mixwithmaplesyrup.• Serve
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Campbell'sEasyChickenPotPieIngredients:
• 1can(101/2ounces)Campbell’s®CondensedCreamofChickenSouporCampbell's®Condensed98%FatFreeCreamofChickenSoup
• 1cupreducedfat(2%)milk• 1package(12ounces)frozenmixedvegetables(carrots,greenbeans,corn,peas),thawed(about21/4cups)
• 1cupcubedcookedchickenorturkey• 1egg• 1cupbiscuitbakingmix
Directions:Step1Heattheovento400°F.Stirthesoup,1/2cupmilk,vegetablesandchickenina9-inchpieplateorovenproofskillet.
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Step2Stirtheremaining1/2cupmilk,eggandbakingmixinasmallbowl.Spreadthebatteroverthechickenmixture(thebatteristhinbutwillbakeupintoaperfectcrust).Step3Bakefor20minutesoruntilthetoppingisgoldenbrown.RecipeTips
• Foradropbiscuittopping,reducethemilkinthebatterto1/4cup.Dropthebatterbyspoonfulsoverthechickenmixture,thenbakeasdirected.
• Youcansubstitutereducedfatall-purposebakingmixforthebiscuitbakingmix.
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TimHollingsworth’sCandiedYamswithBrownButterPecansandSageGranolaIngredients:
• 2mediumsizedyams• 1/4stickunsaltedbutter• 1tspbrownsugar• 2tspfleurdesel(kosherisfine)• 1cuppecans,chopped• 2tbspbutter• 1tspfleurdesel• 6easageleaves,fresh,chopped• 2cupsrolledoats• 1tbspcanolaoil• 2tbspbrownsugar• 1tbsphoney• 1/2tbspmolasses
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• 6easageleaves,fresh,chopped• 10turnsoffreshgroundblackpepper• Fleurdesel,desiredamount
Directions:1. Melt2tbspbutterinasaucepanuntiljustmelted.2. Addsalt.Addpecansonamediumhighheat,andkeepthepecansmoving,
beingcarefulnottoburn.3. Swirlpecansinbutteruntilthebutterhasbrownedandpecansare
toasted,thearomawillletyouknowwhenthey'redone.4. Removefromheat,addinchoppedsage.Reservepecansforlateruse.5. Takebrownbutterandaddtorolledoats,additionalbutter,honey,
molasses,canolaoil,salt,blackpepperandsageleavesinalargemixingbowl.
6. Combineinstandmixerwithpaddleattachmentuntilwellcombined.7. Spreadmixtureonasheettraylinedwithparchmentpaperandbakeat
350for20minutes,tossingredientshalfwaythrough.8. Oncedone,combinewithpecansandsavefortopping.9. Inafoilpacket,arrangeyams.10. Topwithbutter,sugar,1tspofthesalt.11. Bakeat350degreesfor1hourthenletrestwiththelidon(orclosed
foil)forminimum1hour(longerisbetter).12. Afterthewaitingperiod,peelyamswithyourhands(theskinsshould
comerightoff).
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13. Makeaslitdownthemiddle.Putintoabowlandmixwitharubberspatula,addabitoffleurdesel,blackpepper,andbrownbutterleftoverfromcookingtheyamsifdesired.
14. Spreadintoacasseroledishandheatinovenuntilwarmedthrough.15. Thentopwithbrownbutterpecanandsagegranola.
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SpinachandThree-CheeseStuffedShells RecipecourtesyTieghanGerard-fromhercookbook“Half-BakedHarvest:SuperSimple.SERVES:6–8|PREPTIME:20mins|COOKTIME:50minsTOTALTIME:1Hour10minutes Ingredients:
• 2tablespoonsextra-virginoliveoil • 1-poundgroundspicyItaliansausage • 2(28-ounce)canscrushedtomatoes,suchasSanMarzanoorPomitomatoes
• 1redbellpepper,seededandsliced • 2teaspoonsdriedoregano • ½teaspooncrushedredpepperflakes,plusmoreasneeded • Koshersaltandfreshlygroundpepper • 1(8-ounce)bagfrozenchoppedspinach,thawedandsqueezeddry
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• 1(1-pound)boxjumbopastashells • 16ounceswhole-milkricottacheese • 2cupsshreddedgoudacheese • 1cupfreshbasilleaves,chopped,plusmoreforserving • 8ouncesfreshmozzarellacheese,torn
Directions: 1. Preheattheovento350°F. 2. Heattheoliveoilinalargeoven-safeskilletovermedium-highheat.
Whentheoilshimmers,addthesausageandcook,breakingitupwithawoodenspoon,untilbrowned,5to8minutes.Reducetheheattolowandaddthecrushedtomatoes,bellpepper,oregano,redpepperflakes,andapincheachofsaltandpepper.Simmeruntilthesaucethickensslightly,10to15minutes.Stirinthespinach.Tasteandaddmoresalt,pepper,andredpepperflakes.
3. Meanwhile,bringalargesaucepanofsaltedwatertoaboiloverhighheat.
Addtheshellsandcookaccordingtothepackagedirections,untilaldente.Drainwell.
4. Inamediumbowl,combinethericotta,gouda,andbasil.Transferthemix
toagallon-sizezip-topbag.Pushthemixtureintoonecornerofthebag,squeezetheairoutofthetopofthebag,andsnipabout½inchoffthatcorner.
5. Workingwithoneatatime,pipeabout1tablespoonofthecheese
mixtureintoeachshell,thenplacethemintheskillet.Sprinkletheshellsevenlywithmozzarella.
6. Transfertheskillettotheovenandbakeuntilthecheesehasmeltedand
islightlybrowningontop,25to30minutes.Letcoolfor5minutes,thentopwithfreshbasiltoserve.Storeanyleftoversrefrigeratedinanairtightcontainerforupto3days.
NOTE:Ifyou’refeedingavegetariancrowdorjustprefertogomeatless,youcanomitthesausageandsimplyaddmorecrushedredpepperflakestotaste.
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Sage&RosemaryRubbed‘UpsideDown’RoastChicken–withGarlicMapleGlaze RecipecourtesyofJessicaRoy,2019YIELD:4-6ServingsIngredients:
• 31⁄2–4-poundwholefreshchickenFortheHerbRub:
• 12-15freshsageleaves(about1tbs.Chopped)• 4-6sprigsfreshrosemary(about2tbs.Chopped)• 1tablespoonkoshersalt• 2teaspoonsfinelygroundblackpepper• 1clovegarlic,gratedorpasted• 2tablespoonsoliveoil
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FortheMapleGarlicGlaze:
• 1clovegarlic,gratedorpasted• 2tablespoonsmaplesyrup• 1tablespoonoliveoil• Additionalkoshersalt&blackpepper,asneeded
AlsoHaveHandy:4to6inchesofbutcher’sstring,12-inchpieceofheavy-dutyaluminumfoilDirections:1. Preheattheovento450degreesF.Pullthechickenoutofthefridge20-
30minutespriortocooking,soitcancomedowntoroomtemperature.Removeanygibletsorinnardsandpatthechickendrybothinsidethecavityandovertheskin.Gentlycutoutthewishbonewithaparingknife,andtrimawayanyexcessorfloppyskin&fat.
2. Meanwhile,maketheherbrub:placeremovetherosemary&sagefromtheirstems.Placetheherbsinonepileinthecenterofacuttingboard.Pour1tbskoshersaltand2tspblackpepperovertopoftheherbpile.Chopthepile,allingredientstogether,untilthefinelychoppedandalmostpowderyintexture.Combinetheherbrubwith1clovegratedgarlicand2tbsoliveoilinasmallbowl.Stiralloftheseingredientstogetherwithaforktoformapaste.Inaseparatesmallbowl,makethemaplegarlicglaze:combine1clovepastedgarlic,2tbsmaplesyrup,and1tbsoliveoil,stirwithaforktoincorporate.
3. 3.Startingatthetopofthebreast,slideyourfingersunderneaththechickenskin,workingtoloosentheskinawayfromthemeatalloverthebird-includingaroundthelegsandthighs.Workslowlyandtakeextracarenottoteartheskin.Tuckthewingtipsunderneaththebacksideofthebreasts.
4. 4.Rubtheherbpastealloverthechickenmeat,underneaththeloosenedskin.Besuretotryandreachthelegandthighmeatundertheskin.Pourthemaplegarlicglazealloverthetopofthechickenskin,specificallythebreast,legsandthighs.Usehandsorapastrybrushtoensuretheglazeisevenlyspreadalloverthewholechicken.
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5. 5.Scrunchthealuminumfoiltogetherandshapeintoaringabout3
inchesindiameter.Placethefoilringintothecenterofaroastingpan,andsetthechickenontopofit,breastsideup.Crossthechickenlegsandtiethemtogetheratthebonewithbutcher’sstring.
6. 6.Putthechickenpanintothecenterofthepreheatedoven.After35minutesofcooking,removethewholepanfromtheoven.Useaheavy-dutysetoftongstofliptheentirechickenoversothatitnowrestsonthefoilring,breastsidedown(wingstipsup).Returnthechickenpantotheovenandcookuntilameatthermometerinsertedintothethickestpartbetweenthelegandthighreads165degreesf–about10to15minuteslonger.Removethechickenpanfromtheovenandplaceapieceofaluminumfoiloverthetopofthechicken,butdonotsealitshut.Allowthechickentorestforatleast15minutes,stillupsidedown,beforecarving.
ToolsNeeded:
• Cuttingboard• Roastingpan• 2smallprepbowlstongs• Digitalthermometer• Heavy-dutyaluminumfoil• Butcher’sstring• Papertowels
CrispGreensSaladwithMapleDijonVinaigretteForMapleDijonVinaigrette:
• 2tbs.Extravirginoliveoil• 1tbs.Whitewinevinegar• 1tsp.Maplesyrup• 1tsp.Dijonmustard• Pinchsalt&pepper,totaste
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1.Placeallingredientsinamasonjar,securethelid,andshakeuntilfullycombined-about1minute.Taste,andseasonasdesiredwithadditionalsaltandpepper.
FORSALAD:
• 4c.Crispsaladgreens,cleaned&patteddry• Option:1/2c.Pecans,roughlychopped• Option:freshlyshavedparmesancheese• MapleDijonvinaigrette
1. Placethechoppedpecansintoasmallnonsticksautépanovermedium-
lowheat.Allowtotoastuntilnutsarefragrant,about3-5minutes.Gentlyshakethepaneverynowandagaintoallowforeventoasting.Removefromheatandletthepecanscool.
2. Pour1/2ofthemapleDijonvinaigrettearoundthesidesofalargesalad
bowl.Addthecrispgreensandtossinthevinaigretteuntilgreensarecoatedandshiny.Taste,andaddmorevinaigretteasdesiredforflavor.Sprinkletoastedpecansatopthegreens,alongwithfreshlyshavedparmesancheese,totaste.Storeanyleftovervinaigretteinthemasonjarintherefrigeratorforlateruse.
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PrimeRibwithYorkshirePuddingRecipecourtesyofAdamPerryLangServes6 RoastIngredients:
●5lbbonelessbeefribroast1⁄4cupyellowmustard●2tbspsalt●1tbspblackpepper●1tbspgarlicsalt●1tspcayennepowder1⁄2cupoliveoil
HerbBrushItems:
●Woodkitchenspoonordowel1⁄2bunchthyme●1⁄2bunchrosemary●twine
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*Createanherbbrushbyusingkitchentwineandtyingthetwobunchestotheendofawoodenkitchenspoonordowel. Basting:
●1⁄2CUPMELTEDBUTTER Directions:1. Rubroastwithmustard.
2. Combineallseasoningandapplygenerously.
3. Applyoliveoilbypattingitonallsides.
4. Placeseasonedroastonaroastingrackinapre-heatedovenat450
degrees.
5. Cookfor30minutesandthenloweroventempto300degrees.
6. Cookuntiltheinternaltemperaturereads110degrees.
7. Totalcooktimesisapproximatelyonehourandahalf.
8. Removeribroastandplaceonstovetop.
9. Diptheherbbrushinthemeltedbutterandslaptheherbbrushontotheroasttobaste.
10. Tightlywraproastwithheavydutyplasticwrapandthenwrapwithatowel,formingacocoon.
11. Placeintocooleruntilreadytoserve.
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PopoversYIELD:12Ingredients:
●1½cupwholemilk●6eggs●1cupapflour●2teaspoonskoshersalt
Procedure:Inalargebowl,whisktogethertheeggs,milk,flour,andsalt.Makesurenottoovermix;shouldbeslightlylumpy.Letrestatleast30minutes.
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CarrotSpiceCookies&AlmondButtercreamFrostingByChadwickBoydandEmilyHutchinsonIfyou’reafanofcarrotcake,thesecookieswillbeyournewholidayfavorite.ThisrecipeisanupdateofaclassicsugarcookieChadwickgrewupmakingfrom“BettyCrocker’sCookyBook”--abookwhichheboughtwithallowancemoneyfromthe“BookoftheMonth”clubin4thgrade.Thecookiesarecrispandlightintexture,yetsturdyandholdupverywellfordecoratingwithEmily'sfrosting.Thefreshcarrotisanunexpectedtwisttocookiebaking,whichwillsurpriseyourholidayguests.Bemindfulofpressingoutasmuchofthewateraspossibleaftergrating.Anduseflourasdirectedtoensurethecarrotsholdupinthedough.Makesabout24MediumSizeCutoutCookiesIngredients:• 2mediumunpeeledcarrots• 3tablespoons+2¾cupsall-purposeflour
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• 1cuproomtemperaturebutter• 1cuplightbrownsugar,packed• 1largeegg• 1teaspoonvanilla• 1teaspoonbakingpowder• 1teaspoonbakingsoda• 1teaspoonsalt• 1½teaspoonsgroundcinnamon• 1teaspoonginger• 1teaspoongroundclove
Directions:1. Gratethecarrotsonthesmallholesideofaboxgrater.Itshouldbeabout
1cupwhenfinished.2. Lay2-3sheetsofthickpapertowelonthecounter.Placethegrated
carrotsononehalfofthepapertowels.Foldtheothersideofthepapertowelsontopandpressfirmlytosqueezeasmuchwaterfromthecarrotsaspossible.Transferthecarrotstoamediumbowl.Addthe3tablespoonsofflourandtosswithaforktofullycoat.Theflourwillwickawayanymoremoisture.Setaside.
3. Inastandmixerusingthepaddleattachment,creamtogetherthebutter
andthesugaronmediumspeeduntillightandfluffy,about1minute.Addthecarrots;mixagainonmediumspeeduntilfullyincorporated.Addtheeggandvanilla;beatagain,about30seconds.
4. Inalargemixingbowl,whisktogethertheremaining2¾cupsflour,
bakingpowder,bakingsoda,salt,cinnamon,gingerandclove.Addthedrymixturetothewetingredientsinthestandmixer.Beatonmediumuntilthedoughjustcomestogether,about30-45seconds.Scrapethesidesofthebowldownwitharubberscraperandbeatagain10-20secondsmore.
5. Placethedoughinplasticwrapandrefrigeratefor2-3hours.6. Preheatovento375°F.
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7. Line2-3rimmedbakingsheetswithparchmentpaper.8. Dividethedoughinhalfusingasharpchef’sknife.Placethesecondhalfin
therefrigeratoruntilthefirstbatchisrolledandcutout.9. Lightlyflouracleanworksurfaceandarollingpin.Rollthedoughouton
thesurfaceto¼”thick.Cutthedoughwithdesiredcookiecutters.Usingalightlyflouredoffsetspatulaorchef’sknife,transfertothebakingsheets.Setthecookiesatleast1”apart.Bringthedoughscrapstogether,lightlyflouragain,androllandcutouttheremainingdough.
10. Repeattheabovestepswiththeremainingdoughintherefrigerator.11. Placethecookiesheetsonthecenterracksintheoven.Bakethecookies
12-14minutesuntilgoldenbrownandslightlycrispyonthebottom.Ifthecookiesareslightlysofttothetouch,continuebaking2-3minutesmore.
12. Removethecookiesfromtheovenandplaceonwirerackstocool
completely.13. Decoratewithfrosting.
AlmondButtercreamIngredients:• 1cupsaltedsweetcreambutter,roomtemperature• 1cupCriscoshortening,roomtemperature• 1teaspoonvanillaextract• ½teaspoonalmondextract• 71/2cupsconfectioners’sugaror1-2lbbag• 3tablespoonsheavycreamormilk,slowlyaddtodesiredconsistency• Instructions
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Directions:1. Creamyourbutterandshorteninguntilwellincorporated.Bothmustbe
atroomtemperaturetopreventclumping.2. Oncecreamed,addyourvanillaandalmond.Mixagainfor1minute.3. Siftyourpowderedsugartomakesuretherearenoclumpsandadditin.4. Placeatoweloveryourmixertopreventapowderedsugarstorm.5. Oncemixed,slowlyaddinyourheavycreamormilk,1tablespoonata
time(youcanalwaysaddmorebutyoucan’ttakeitout).Continuetoaddmorethantherecipestatesifit’stoothick.
6. Mixuntilsmooth,about1minuteonmediumtohighspeed.Besurenot
tooverwhipyourbuttercream.Don’tpanic—youwon’truinitifitwhipslonger.Storeunusedbuttercreaminanairtightcontainerinthefridgeforuptoaweekorfreezeforuptothreemonths.
7. Ifyoudon’twantyourbuttercreamtocrustover,omittheshorteninganduseallbutter.Touseunsaltedbutter,addin1/4teaspoonofsaltwhencreamingbutter.Thiswillbalanceoutthesweetness.Halfrecipeforsmallerbatchofbuttercream
WreathwithRedBerries:
1. Usetip352andyourlightgreenbuttercream.Wewillbepipingleavesallaroundthiswreath.Makesuretohaveyourbeakofthetipfacingdowninapointaspictured.Startpipingononeendofthecookie.
2. Squeezeforabout½inchandstop.Alsomakealittlewavemotionwith
yourpipingbagtocreatedimensionintheleaves.Youwillhaveyourbagangledtowardsyoutocreatetheleaves.Thelongeryousqueeze,thelongertheleaveswillbe.Keepmakinglayersuntilyouhavefilledthewholecookiewithadesiredamountofbuttercreamleaves/branches.
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3. Withyourrednonpareils,take15andspreadtheminclustersofthreearoundthewreathtocreatelittlehollyberries.
WhatYouNeed:
• Tip352• Lightgreenbuttercream• Rednonpareils/sugarpearls
SnowflakeInstructions:1. Usingtip21andwhitebuttercreamtofrostoursnowflake.Startatthe
toppointandsqueezethebuttercreaminasteadystreamandslowlymovethetipbackandforthtomakeaslightwaveallthewaydowntotheoppositetipatthebottomwhileholdingyourbagata45-degreeangle.Pipeontherestofthesnowflakefromthecenterouttothetipsinthesamemotion.Continueuntilthesnowflakeisfilled.
2. Dipyourcookiefacedowngentlyinabowlofclearsugarcrystalstocoat
thecookieandmakeitsparkly.3. Withourredandtip4,makeadollopatthetipofoneendandslowly
movethepipingbagtowardsthemiddle.Slowdownthepressureasyougotomakeasmalldesign.Thiswillmakeitskinnierasitends.Wearedrawingonoursnowflake.Continuethisaroundeachtipofthesnowflake.
4. Nowattachtip4toyourwhitebuttercreamandmakeadesignonboth
sidesofthered.Insteadofpullingstraightdown,youwillmakeyourdollopandmoveinwardstowardstheredbuttercreamyouhavealreadypiped.Continuetodothisonbothsidesofthered,allthewayaroundyourcookiemakingabeautifulandeasydesign.Finishitoffwithadollopofredinthecenterofthesnowflake.
WhatYouNeed:
• Tip-2,4
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• Redandwhitebuttercream• Clearsugarcrystals
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Cider-GlazedAppleBundtCakeServes12Ingredients• 4cupsapplecider• 3¾cups(18¾ounces)all-purposeflour• 1½teaspoonssalt• 1½teaspoonsbakingpowder• ½teaspoonbakingsoda• ¾teaspoongroundcinnamon• ¼teaspoongroundallspice• ¾cup(3ounces)confectioners'sugar• 16tablespoonsunsaltedbutter,melted• 1½cupspacked(10½ounces)darkbrownsugar• 3largeeggs• 2teaspoonsvanillaextract• 1½poundsGrannySmithapples,peeledandshredded(3cups)
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Directions:1. Bringcidertoboilin12-inchskilletoverhighheat;cookuntilreducedto
1cup,20to25minutes.Whileciderisreducing,adjustovenracktomiddlepositionandheatovento350degrees.Spray12-cupnonstickBundtpanwithbakingspraywithflour.Whiskflour,salt,bakingpowder,bakingsoda,cinnamon,andallspiceinlargebowluntilcombined.Placeconfectioners'sugarinsmallbowl.
2. Add2tablespoonsciderreductiontoconfectioners'sugarandwhiskto
formsmoothicing.Coverwithplasticwrapandsetaside.Setaside6tablespoonsciderreduction.
3. Pourremaining½cupciderreductionintolargebowl;addmeltedbutter,
brownsugar,eggs,andvanillaandwhiskuntilsmooth.Pourcidermixtureoverflourmixtureandstirwithrubberspatulauntilalmostfullycombined(somestreaksofflourwillremain).Stirinapplesandanyaccumulatedjuiceuntilevenlydistributed.Transfermixturetopreparedpanandsmoothtop.Bakeuntilskewerinsertedincentercomesoutclean,55minutesto1hour5minutes,rotatingpanhalfwaythroughbaking.
4. Transferpantowireracksetinrimmedbakingsheet.Brushexposed
surfaceofcakelightlywith1tablespoonreservedciderreduction.Letcakecoolfor10minutes.Invertcakeontorack,removepan,andbrushtopandsidesofcakewithremaining5tablespoonsreservedciderreduction.Letcakecoolfor20minutes.Stiricingtoloosen,thendrizzleevenlyovercake.Letcakecoolcompletely,atleast2hours,beforeserving.(Cakecanbestoredatroomtemperatureforupto3days.)
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CaramelizedBananaTarteTatinMakes6servings
Ingredients:
• 1recipeFoolproofPuffPastryor1sheetstore-boughtpuffpastry • 6tablespoonsbutter,softened • 2/3cuplightbrownsugar • 4or5mediumbananas,peeledandslicedoneinchthick • OPTION:Vanillaicecreamforserving
Directions: 1. Preheattheovento400degreesF(200degreesC)
2. Onaflouredsurface,rolloutthepuffpastrytoabout¼inchthick.Witha
knife,cutouta10-inchcircleofpastry.Transferthepastrytoacookiesheet,cover,andrefrigerateuntilneeded.
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3. Placea10-inchskilletovermediumheatandaddthebutterandbrownsugar.Cook,stirringuntilthesugarhasmelted.Placethebananasaroundtheskillet,cutsidedown.Packthemintightfortheprettiestpresentation.Letthebananascook,undisturbed,for1to2minutes.
4. Topthebananaswiththecircleofpuffpastry.Withaknife,piercesomeholesinthepastrytoallowsteamtoescape.
5. Bakefor20to25minutes,untilthepastryisgoldenbrown,andthefillingisbubbling.Transfertheskillettoawireracktocoolfor5minutes.
6. Whilethetartetatinisstillwarm(don’tletitcooltoomuch,orthecaramelwillsetinanditwillbedifficulttoturnout),carefullycoverthetopoftheskilletwithaservingplatter.Holdingthemtogether,invertthepanandtheplattertoturnyourtartetatinoutontotheplatter.
7. Servewarm,withabigscoopofvanillaicecream.Storeleftoversinthefridge,coveredupfor1day.
FoolproofPuffPastryMakes1largesheetpuffpastry
• 10tablespoons(115milliliters)water,chilled• 1tablespoonfreshlemonjuice• 2⅓cups(325grams)all-purposeflour• ⅛teaspoonsalt• 14Tablespoons(1¾sticks/200grams)butter,frozenforatleast2hours
1. Inameasuringcup,mixtogetherthewaterandlemonjuice;setaside.2. Inalargebowl,mixtogethertheflourandsalt.3. Onthelargeholesofaboxgrater,gratethefrozenbutterdirectlyintothe
flour.Mixthebutterthroughtheflouruntilcombined.
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4. Addtheliquid,usingyourhandtobringthedoughtogetheruntilitformsaball(youmaynotneedalltheliquid—holdsomebackjustincaseyoudon’tneeditall).Ifthedoughistoowet,itwillnotbeflaky.
5. Wrapthedoughinplasticwrapandrefrigerateforatleast1hourorupto
3days,orfreezeforupto4weeks.NOTE:Frozenbutterismysecretingredient.Thecolderthebutter,theflakierthepastry.
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MexicanHotChocolateBavarianPieNOTE:Piledhighwithbillowywhippedcreamortoastedmeringue,nothingsays1950sdinerdessertquitelikechocolatepie.Buteven50yearsearlier,attheturnofthe20thcentury,ChocolateBavarianCream,essentiallychocolatepiefillingwiththeadditionofgelatin,wasverypopular.Here,IhavemodifiedarecipefromKnoxGelatinDessert,Salads,CandiesandFrozenDishes(1936),addingMexicanhotchocolatespicestothefillingandtoppingitwithananchochilipowder-and-blackpeppertoastedmeringue.Marryingspicyandsweetflavorsisadecidedlymoderntrend,andthispieisaperfectexampleofhowwelltheypair.Makesone9-in[23-cm]deep-dishpie
Ingredients:ForCrust:
• 10oz[285g]vanillawafers• 2Tbsppackeddarkbrownsugar
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• 2tspgroundcinnamon• 1/2tsptablesalt• 1/2cup[110g]unsaltedbutter,melted
ForFilling:• 12oz[340g]semisweetchocolate,chopped• 1/4cupwholemilk• 1Tbsppowderedgelatin• 21/2cups[600ml]heavycream• 1/4cup[50g]granulatedsugar• 3/4tsptablesalt• 2tspgroundcinnamon• 1/2tspcayennepepper,ortotaste• 2tsppurevanillaextract
MeringueTopping:
• 5eggwhites,atroomtemperature• 1/8tsptablesalt• 3/4tsppurevanillaextract• 1/4tspcreamoftartar• 1/8tspfreshlygroundblackpepper• 1/4tspgroundanchochilipowder,ortotaste• 1cup[200g]granulatedsugar
Directions:1. Preheattheovento350°F[180°C].Greasea9-in[23-cm]deep-dishpie
platewithnonstickcookingsprayorsoftenedbutter.2. Forthecrust:Inthebowlofafoodprocessorfittedwiththemetalblade,
processthewafers,sugar,cinnamon,andsaltuntilcombined.Addthemeltedbutterandpulseuntilcombined.Scrapedownthebowloftheprocessorasneeded.
3. Transferthemixturetothepreparedpieplateand,usingyourhands,
pressthemixtureintothebottomoftheplateandupthesides,creatingauniformlythickcrust.Placethepieplateinthefreezerforatleast30minutesorupto3days,coveredinplasticwrap.
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4. Bakefor8to10minutes,rotatingatthehalfwaypoint,untilthecrustis
lightlybrowned,fragrantanddrytothetouch.Letcoolcompletely.5. Forthefilling:Placethechocolateinalargebowl.Pourthemilkintoa
smallbowlandsprinklethegelatinontop.Letitbloomuntilthegelatinhasbeenabsorbed.
6. Inamediumsaucepan,whisktogethertheheavycream,sugar,salt,
cinnamon,andcayennepepper.Placethesaucepanovermedium-highheat,whiskingconstantly.Oncebubblesformonthesurface,removefromtheheat,andaddthebloomedgelatinandwhisktocombine.Pourthemixtureoverthechocolateandwhiskuntilthechocolatemelts.Whiskinthevanillaandpourthefillingintothecooledpieshelluntilitisabout1/2in[12mm]belowtheedgeofthecrust.Ifyouhaveextrafilling,transferittoasmallbowlandrefrigeratealongwiththepie—itisdeliciousonitsown.Pressplasticwraponthesurfaceofthefillingtostopaskinfromforming,andrefrigerateforatleast4hoursuntilset,orovernight.
7. Forthemeringue:Inthebowlofastandmixerfittedwiththewhisk
attachmentaddthewhites,salt,vanilla,creamoftartar,blackpepper,andchilipowderandwhisktogetheronmediumspeeduntilfrothy.Addthesugarinaslowandsteadystreamandcontinuetowhiskonhighspeeduntilstiff,glossypeaksform,atleast5to7minutes.
8. Ifyoudonothaveakitchentorch,preheattheovento350°F[180°C].9. Spoonthemeringueoverthechilledpie,makingsurethemeringue
touchesthecrust’sedges.10. Usethebackofaspoontomakegentleswirlsalloverthetop.Usinga
kitchentorch,toastthemeringuetopping.Ifyoudonothaveakitchentorch,toastthemeringueintheovenfor5to10minutes,watchingcloselytoavoidburning.Refrigerateforatleast2hoursorovernight,lightlycoveredinplasticwrap,andserve.
11. Thepieisbestservedthedayitismade,butwillkeepintherefrigerator,lightlycoveredinplasticwrap,forupto3days.
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ChocolateBreadPuddingwithIrishWhiskeyCaramelCreamSauce RecipecourtesyChefLoriRogers--fromhercookbook“CalibamaCooking”Ingredients: FortheBreadPuddingCustard:
• 1-poundItalianbread • 5eggs • 2cupshalf-and-half • 3⁄4cupwhitesugar • 3⁄4cupbrownsugar • 1tablespooncocoapowder • 1teaspoonvanilla • 1teaspooninstantcoffee(orespresso) • 1cupsemisweetchocolatechips
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FortheIrishWhiskeyCaramelCream:
• 1stickunsaltedbutter • 1cupbrownsugar • 1cupBailey’sIrishcrème • 1cupIrishwhiskey • 1⁄2cupheavywhippingcream
Directions:MaketheBreadPuddingCustard: 1. Cutbreadintocubesandallowtositoutfor30–45minutestodryout
slightly(orplaceinovenat250degreesforapproximately15minutes).
2. Inalargebowl,whisktogethereggs,half-and-half,sugars,cocoa,vanilla,andinstantcoffee.
3. Placebreadcubesina9-by-13-inchbakingdish,sprinklingchocolatechipsthroughout.
4. Pourthecustardmixtureoverthebreadcubesandchocolatechips.Allowcustardtosoakintothebreadcubesforatleast30minutesbeforebaking.Thisensuresthatallofthecubesaremoistenedwiththecustard.Whennearlyreadytobake,preheatovento350degrees.
5. Bakebreadpuddinginpreheatedovenfor35–45minutes,untilaknife
comesoutclean.
MaketheIrishWhiskeyCaramelCream: 1. Inamediumsaucepan,meltbutterovermediumheatandthenstirin
brownsugar.Oncecombined,slowlyaddtheIrishcrèmeandwhiskey.Combinewell.
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2. Keeptoasteadyboilfor10–15minutestoallowthealcoholandtheliquidtoreduce.
3. Stirinheavywhippingcream.AssembletheDessert: 1. Whenbreadpuddingcomesoutofoven,immediatelypourhotcream
caramelsauceoverpuddingsoitcanabsorbsauce.
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RealDealSt.LouisGooeyButterCake ReprintedwithpermissionfromMidwestmade©2019byShaunaSever,Runningpress
SERVES:12to15
Thesedays,whenpeoplehearaboutthiscake,they’refamiliarwiththecakemixversioninvolvingallmannerofinstantpuddingsandwhatnot,foundonsomanywebsites.I’vealwaysfoundthatversioncloyingandmoregloppythangooey,andnotreallymystyle.Turnsout,thispopularversionof“GooeyButterCake”isjustashadowofwhatthismidwesternclassicwastrulymeanttobe.Thenagain,gooeybuttercakewasneverreallymeanttobeatall.ItwasahappyaccidentwhenabakerinSt.Louis,intendingtomakeoneofhisbakery’straditionalGermanyeastedcoffeecakes,madearatio-swappingmistakeandwaytoomuchbutterwasaddedtothecoffeecaketopping.Thatmistakeprovedprofitable,andpeopleinSt.Louisandbeyondhavelovedtheconcepteversince.Whenyoumakeitfromscratch,itbecomesmorebalancedinflavorandtexture,andevenmorelovable.Somefolksserveitasa
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coffeecake,someasaspecialoccasioncake.I’lleatitwhenever,especiallywithafewmoderningredienttweakstoimprovelevelsofsweetness,richness,andcrave-worthychew.Ingredients:Dough:
• Nonstickcookingsprayforpan• 1batchbuttery,yeast-raisedcoffeecakedough(seerecipeatbottom),firstrisecomplete
• All-purposeflourfordustingTopping:
• 1/2cupunsaltedbutter,atroomtemperature• 4ouncesfull-fatcreamcheese,atroomtemperature• 1cupgranulatedsugar• 1/3cupfirmlypackedlightbrownsugar• 1tablespoonpurevanillaextract• 1/2teaspoonfineseasalt• 1/4cuplightcornsyrup• 1largeegg,atroomtemperature• 1cupunbleachedall-purposeflour,spoonedandleveled• Confectioners'sugarfordusting
Directions:PreparetheDough:Positionaracktothecenteroftheovenandpreheatitto325°F.Spraya9x13-inchglassbakingdishwithnonstickcookingspray.Afterthedoughhasfinisheditsfirstrise,flouryourhandsandpatthedoughintoanevenlayerintothepreparedpan.Coverwithplasticwrapandletriseasecondtimefor20minutes.
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Meanwhile,PreparetheTopping:Inthebowlofanelectricmixerfittedwiththepaddleattachment,beattogetherthebutterandcreamcheeseonmedium-highspeeduntilsmoothandcreamy.Addthegranulatedandbrownsugars,vanilla,andsalt,andbeatuntillightandfluffy,about3minutes.Addthecornsyrupandeggandbeatuntilsmooth.Reducethemixerspeedtolowandgraduallystirintheflour.Foldthebatterbyhandafewtimeswithalargeflexiblespatulauntilwellblended.Whenthedoughhasfinisheditssecondrise,dollopthetoppingoverthedough.Useasmalloffsetspatulatospreaditevenly.Bakeuntilpuffedandgolden,butstillquitelooseinthecenter,about40minutes(itwillappearalmostliquidunderthesurfaceinspotsbutwillquicklysetuponcooling.Haveapeekatthebottomofthecakethroughtheglassdish;ifit’sdeeplygolden,you’reingoodshape).Letcoolcompletelyinthepansetonawirerack.Dustwithconfectioners’sugarbeforeslicingandserving.Buttery,Yeast-RaisedCoffeecakeDoughMakesenoughforone9x13-inchcake,ortwo8-inchroundsThisdoughisanawesomebuildingblocrecipeforsomanybakeryclassics.Althoughmanyyeastdoughscanbemadeunplugged,withjustawoodenspoonandyourhands,thisrecipecallsspecificallyforanelectricstandmixerandapaddleattachment.Thereasonisthatthepreciseamountofflourinthisrecipeisthekeytoitslight,cakeliketexture,andthedoughitselfismeanttobeveryloose.Tokneaditbyhand,you’dneedtowaytoomuchflouronyourworksurfacetomakeitworkable,makingforadryfinishedproduct.Usingamixerensuresasoft,pillowy,butterydough.Ingredients:
• 21/4teaspoonsinstantyeast• 2/3cupwarmwholemilk(110°to115°F)
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• 4tablespoonsunsaltedbutter,melted• 1/4cupgranulatedsugar• 2largeeggs,atroomtemperature• 1teaspoonpurevanillaextract• 2teaspoonsfinelygratedlemonzest• 2cupsunbleachedall-purposeflour,spoonedandleveled,plusmorefordusting
• 1/2teaspoonfineseasalt• Nonstickcookingsprayforpan
Directions:Inthebowlofanelectricmixer,whisktogethertheyeastandmilk.Setasideforacoupleofminutes.Whiskinthemeltedbutter,sugar,eggs,vanilla,andlemonzest.Addtheflourandsalt.Fitthebowlontothemixeralongwiththepaddleattachment.Mixonmediumspeedfor3to4minutes,oruntilshiny.Itwillbeaveryloosedough-batterhybrid.Stopthemixerandscrapedownthebowlwellabouthalfwaythroughthemixingtime.Sprayamediumbowlwithnonstickcookingsprayoroilitlightly.Scrapethedoughintothebowlanddustthesurfaceofthedoughwithacoupleofteaspoonsofflour.Coverthebowltightlywithplasticwrap.Letriseinawarmplaceuntildoubledinbulk,45minutesto1hour.Useasdirectedintherecipesthatcallforthisdough.